3.Bake for 15 to 20 minutes in the preheated oven,
or until cooked through. Meanwhile, cut the baguette in half lengthwise, and
remove some of the bread from the inside to make a well for the meatballs.
Brush with olive oil, and season with garlic powder, onion powder, salt and
pepper. Slip the baguette into the oven during the last 5 minutes of the
meatball's time, or until lightly toasted.

4.While the bread toasts, warm the spaghetti sauce
in a saucepan over medium heat. When the meatballs are done, use a slotted
spoon to transfer them to the sauce. Spoon onto the baguette and top with
shredded mozzarella cheese. Return to the oven for 2 to 3 minutes to melt the
cheese. Cool slightly, cut into servings, and enjoy!